Wednesday, January 14, 2015

Creamy, Cheesy Mexican Chicken Vegetable Soup

This is a re-mix of Laura Lopez's award winning soup. If I had all the ingredients on hand, I would have made her soup exactly as I did last time. But cold weather and a bit of the lazy gene made me put my thinking cap on and I used what was available in my pantry and fridge.

Normally I have loads of cheese on hand. But tonight I only had a partially-made cheese ball (without the outer coating of nuts). Well the cheeses that make up this decadent little hors d'orvre are rich, meltable and easy to find in your market. Nuefchatel, Wispride Spreadable Sharp Cheddar and Crumbled Blue, perfect for this soup! Check out the recipe for the combo of cheeses from a very old blog post. Now let's get cooking. It's soup weather and this is a quick fix.

In large soup pot add canola oil and heat on low. Add the carrots, celery, and onions. Sprinkle with 2 tsp taco seasoning and kosher salt. Now add 1 Fresno chili. Cover and sweat on low until veggies are soft.

Add the cream soup and the broth and stir to incorporate. Now add the remainder of the taco seasoning and the additional Fresno chili. Cover and cook on low for about 5-7 minutes. Now add the chicken, cheese and frozen corn. Stir to make sure the cheese melts and after a few minutes you can add the chopped baby spinach. Cook another minute or two and dinner is done. Serve piping hot.

I'd love this soup topped with a slice or two of Texas Toast. Or fried tortillas. And if I had a can of black beans, they would have made an appearance in the broth as well. What a versatile meal and a big thank you again to Laura, TV star and cook extraordinaire.

2 comments:

Thanks M. I kept it pretty tame as far as the taco seasoning and chilies because the friends I share with at work are not hot spice lovers. And I must say- I liked it tame! Could easily be served to kids:) Thanks for visiting, love you!

About Me

It took me 55 years, but I've finally found the love of my life. Cooking. Smart Cooking. A few years ago I left the world of advertising and have since been looking for a replacement for my creative energy. I tried fitness training, but for once my years of wisdom weren't an asset. They were a pain in my shins and rotator cuff. However while I was in that fitness arena I became aware of the importance nourishment and tasty foods play in our lives. But who was eating healthy? Mostly nobody. So I pulled out my recipe books, did some research and began creating dishes that pleased my taste buds as well as my body. And guess what? It wasn't so bad afterall. Yeah, I cook at high temps instead of deep frying. I bake with whole grains and made the switch from milk chocolate to dark. Big sacrifices? No. Delicious recipes? Yes! And that was the beginning of my love affair with smart cooking. As a result of this passion, I became a finalist in a Cooking Light recipe cookoff/contest and have qualified and participated in the 2012 and 2013 World Food Championships in Las Vegas. Join me in the kitchen. We'll test recipes, try new techniques, and give our healthy appetites their just desserts.